3 c Sugar
1 c Water
1 c Molasses
1 pn Cream of tartar
1/2 c Butter
2 ts Baking soda
1 ts Hot water
2 c Unsalted,dry roasted peanuts
In large Saucepan, combine sugar, water, molasses and cream of tartar. Stir
constantly over medium heat until candy thermometer registers 270 F ( soft
crack) Add butter, bring to boil. Cook until candy thermometer registers
300 F (hard crack), stirring occasionally. Remove from heat. Dissolve
baking soda in hot water, stir into molasses mixture. Pour into well
greased 15x10x1 inch jelly roll pan, spread with wooden spoon. Press nuts
evenly into candy. Break in pieces after completely cooled.
